Even Healthier Chocolate Quinoa Cupcakes

Here's an overview of what you'll do to make this recipe perfectly. You'll find complete instructions in the recipe card at the end of this post.

You'll start by cooking the quinoa and letting it cool while you prepare the rest of the recipe.

Next, you'll prepare your baking pans. This recipe will make 18 muffins or 12 regular muffins and 18 mini muffins. Alternatively, it will make two 8-inch round cakes or one 9 x 13-inch cake.

After combining the milk, eggs and vanilla in a blender, you'll add the cooled quinoa, melted butter and coconut oil to the blender. Sift the sugar, cocoa, baking powder and baking soda, then add the blended ingredients to the dry ingredients.

Fill the muffin tins and bake!

Once they're completely cool, frost them with chocolate coconut milk frosting.

1. First, melt the chocolate chips in a glass bowl suspended over simmering water.
2. Remove the bowl from the heat, then stir in the hardened portion of a can of coconut milk.
3. Stir until it has melted and is well combined, and then allow it to cool completely before whipping it.
4. Chill it in the fridge.

Tip: If you make sure to wait until it is completely chilled and beginning to harden before you whip it, you'll be happy with the results. It holds its shape and makes decorating with a piping bag a breeze. Some brands of coconut milk will become firm faster than others.

If you find it has hardened too much to whip, let it sit at room temperature for a few minutes until slightly softened.

I've made this recipe many times, as cake, as muffins, and as cupcakes and it's always popular. I also like to make these as mini cupcakes for those who want a tiny taste!

I adapted the original recipe that appeared in Quinoa 365. I replaced the milk with a plant-based alternative and reduced the amount of granulated sugar and replaced it with coconut sugar. Best of all, I added a fabulous whipped chocolate frosting made with coconut milk.

👍🏼 Helpful Tips to make quinoa chocolate cupcakes

Prepare ahead

Make sure you have a can of full-fat coconut milk chilling in the refrigerator for 24 hours.

Cook and cool the quinoa. Please note that the recipe requires 2 cups of COOKED quinoa, not dry. Cook ⅔ cup of dry quinoa in 1 ⅓cups of water to yield 2 cups of cooked quinoa. Measure the cooked quinoa before adding it as sometimes it yields a little more than 2 cups.

Choose your sugar

The original recipe from Quinoa 365 called for 1 ½ cups of granulated sugar. I find 1 ¼ cups is enough. I've used both coconut sugar and granulated sugar.

Both types of sugar make a delicious chocolate cupcake!

Use a blender

If you have a high-speed blender like a Vitamix or a Blendtec, definitely use it for this recipe! It breaks down the quinoa very quickly, so there are no little lumpy seeds in the finished product. I would imagine a regular blender or food processor could do the same with just a little more processing time.

Expect flat cupcakes

This recipe does not produce cupcakes with a high rounded dome. They do rise and they have a light texture, but they often sink a little after baking. You can make that rounded dome look with frosting if you'd like.

Storage and freezing instructions

To store: Frosted cupcakes need to be refrigerated. It's best to store them in an airtight container.

To freeze: These quinoa cupcakes freeze beautifully. Freeze in an airtight container for up to 3 months.